Tinned sardine rillettes with vodka-pickled cucumbers

Name: Tinned sardine rillettes with vodka-pickled cucumbers
Total time: 30 min
Ingredients: 2 tbsp of white wine vinegar; 2 tbsp of vodka; 2 tbsp of caster sugar; 2 tsp sea salt; 1 cucumber, finely sliced; 1 tbsp of fronds of fresh dill, finely chopped; 1 tsp pink peppercorns; 120g of tinned sardines in oil; 1 garlic clove, grated to a paste; 30g of black olives, pitted and finely chopped; 1 dash of chipotle hot sauce, or a pinch of smoked paprika; 1 tbsp of parsley leaves, finely chopped; 1 tbsp of fresh chives, finely chopped; 1 tsp capers, finely chopped; lemon juice, 1 squeeze; 40g of butter, softened; freshly ground black pepper to season; bread, toasted

by GBC Kitchen

Item 1 of 1

lunch
easy
2
30 minutes

★ ★ ★ ★ ★

5.00

These simple sardine rillettes are perfect for a quick lunch, and can be adapted according to what you have in the fridge. Try swapping the capers for finely chopped cornichons or gherkins, or the black olives for green ones, for example. The rillettes will keep in the fridge for a couple of days.

First published in 2023

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Ingredients

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Imperial

Vodka-pickled cucumbers

2 tbsp of white wine vinegar
2 tbsp of vodka
2 tbsp of caster sugar
2 tsp sea salt
1 cucumber, finely sliced
1 tbsp of fronds of fresh dill, finely chopped
1 tsp pink peppercorns

Rillettes

120g of tinned sardines in oil
1 garlic clove, grated to a paste
30g of black olives, pitted and finely chopped
1 dash of chipotle hot sauce, or a pinch of smoked paprika
1 tbsp of parsley leaves, finely chopped
1 tbsp of fresh chives, finely chopped
1 tsp capers, finely chopped
lemon juice, 1 squeeze
40g of butter, softened
freshly ground black pepper to season

To serve

bread, toasted

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Method

To make the pickles, combine the vinegar, vodka, sugar and salt and stir until the salt and sugar have dissolved

2 tbsp of white wine vinegar
2 tbsp of vodka
2 tbsp of caster sugar
2 tsp sea salt

Combine with the cucumbers, dill and pink peppercorns and set aside

1 cucumber, finely sliced
1 tbsp of fronds of fresh dill, finely chopped
1 tsp pink peppercorns

To make the rillettes, drain the sardines of oil but reserve it

120g of tinned sardines in oil

Mash the sardines to a paste, then mix in all the other ingredients. Add in enough oil to make a paste

1 garlic clove, grated to a paste
30g of black olives, pitted and finely chopped
1 dash of chipotle hot sauce, or a pinch of smoked paprika
1 tbsp of parsley leaves, finely chopped
1 tbsp of fresh chives, finely chopped
1 tsp capers, finely chopped
lemon juice, 1 squeeze
40g of butter, softened
freshly ground black pepper to season

Serve the rillettes and pickles with toasted bread

bread, toasted

First published in 2023

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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